I’ve been dabbling more in the baking department as of late. I want to say that I’ve had more time to bake but that couldn’t be further from the truth. I baked a lot more 4-6 years ago and definitely had time then. I’ve had to force myself to bake since my boys are interested in it. We’ve pretty much established that we will be baking this gingerbread cake with royal icing along with gingerbread cookies every Christmas as our own tradition. I want them to have sweet memories of us doing fun things that involve some indulging, because life should be sweet, especially at their young age. They have their own aprons, chef hats, and baking spoons and it is quite the sight to see them dressed up in their baking attire. These days are surely numbered so I am soaking it all up now.
Make note the only special thing you’ll need for this recipe is a 6 inch spring-form pan. If you can’t find one at your local grocery or department store then head on over to amazon, which is where I found mine for a reasonable price. The little houses that top this cake are from two separate places, the tinier one is from Anthropologie. The bigger one was a Christmas gift from a coworker where I teach, but from what I caught on local CVS stores were selling them. The little trees in this sugary-snow capped scene are simply rosemary sprigs. Feel free to get creative and do whatever pleases your heart and palate. Then you just have to find the heart to cut into and eat it. That was probably the hardest part about creating this easy yet adorable cake. Enjoy and Merry Christmas!
Gingerbread Cake with Royal Icing
Ingredients
3/4 cup butter, softened
1/2 cup brown sugar
1 tsp. vanilla extract
pinch of salt
4 eggs
2 1/4 cups Flour
1 teaspoon Baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch ground cloves
1/3 cup milk
Molding:
1/2 cup powdered sugar
3 tbsp. water
Prepare
1. Cream butter with sugar and vanilla sugar and the pinch of salt until creamy.
2. Gradually add eggs and continue until creamy.
3. Mix flour with baking powder and spices mix and fold into the egg mixture.
4. Pour mix into greased and floured spring-form baking pan.
5. Bake in preheated oven at 360 degrees F for 55-60 minutes.
6. Cool on a wire rack.
7. Whisk powdered sugar and water into a casting smooth and spread over the cake.
8. Top with desired décor.
- Cake
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- pinch of salt
- 4 eggs
- 2 1/4 cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 pinch ground cloves
- 1/3 cup milk
- Royal Icing
- 1/2 cup powdered sugar
- 3 tbsp. water
- Cream butter with sugar and vanilla sugar and the pinch of salt until creamy.
- Gradually add eggs and continue until creamy.
- Mix flour with baking powder and spices mix and fold into the egg mixture.
- Pour mix into greased and floured spring-form baking pan.
- Bake in preheated oven at 360 degrees F for 55-60 minutes.
- Cool on a wire rack.
- Whisk powdered sugar and water into a casting smooth and spread over the cake.
- Top with desired décor.
